Slow-Cooked Sausage Ragout

12-oz ground pork sausage

3 medium carrots, diced

2 stalks celery, diced

4 cloves garlic, minced

1 28-oz cans diced tomatoes with their juice

1 medium onion, diced

2 T. balsamic vinegar

1 tsp. fennel seed, crushed

1 tsp. dried oregano

1/2 tsp. salt

Heat a skillet over medium heat and cook sausage until well browned. Place sausage in slow-cooker along with remaining ingredients. Cook on low for 7-8 hours. 

* I served the ragout over pan-fried polenta with Parmesan cheese, as in the picture. I froze the leftovers and reheated later to serve with pasta.

12 servings of ragout

134 calories

8.2g carbs

8.4g fat

7g protein